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Volatile Components ofEphedra sinica Stapf.
Flavour and Fragrance Journal, 1997The composition of the volatile oil from Ephedra sinica Stapf. has been investigated by capillary GC, GC–MS and 1H–NMR. The oil contained 146 volatile components of which 38.9% were terpenoids. The main constituents were α-terpineol (13.0%), tetramethylpyrazine (3.9%), terpinen-4-ol (3.9%), linalol (3.2%), 2,3-dihydro-2-methylbenzofuran (3.1%) and cis ...
Mitsuo Miyazawa +2 more
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Volatile components of safflower
Journal of Agricultural and Food Chemistry, 1990Volatile components of safflower (Carthamus tinctorius L.) flowerhead buds, flowers, and leaves and stems were identified by gas chromatography-mass spectrometry. 1-Pentadecene is the major component of buds and leaves and stems.
Ronald G. Binder +2 more
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Volatile Components of Tomatoes
Journal of Food Science, 1965SUMMARY Methods were developed for the preparation in reproducible yield (2–5 ppm) of odor concentrate from fresh ripe tomatoes. Sufficient concentrate was obtained to allow its separation by gas chromatography and collection of its components for direct investigation.
A. W. PYNE, E. L. WICK
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Principal Volatility Component Analysis
Journal of Business & Economic Statistics, 2014Many empirical time series such as asset returns and traffic data exhibit the characteristic of time-varying conditional covariances, known as volatility or conditional heteroscedasticity. Modeling multivariate volatility, however, encounters several difficulties, including the curse of dimensionality.
Yu-Pin Hu, Ruey S. Tsay
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Phytochemistry, 1990
Abstract Valid aroma isolates were prepared from okra followed by analysis using established procedures. One hundred and forty-eight components were identified (ca 93% of the total isolate) in this first study of the volatile components of okra. Sixteen terpenes represented the most abundant chemical class (comprising 26.9% of the isolate), and this ...
Jennifer M. Ames, Glesni Macleod
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Abstract Valid aroma isolates were prepared from okra followed by analysis using established procedures. One hundred and forty-eight components were identified (ca 93% of the total isolate) in this first study of the volatile components of okra. Sixteen terpenes represented the most abundant chemical class (comprising 26.9% of the isolate), and this ...
Jennifer M. Ames, Glesni Macleod
openaire +1 more source